Welcome

Welcome to the POZ/AIDSmeds Community Forums, a round-the-clock discussion area for people with HIV/AIDS, their friends/family/caregivers, and
others concerned about HIV/AIDS. Click on the links below to browse our various forums; scroll down for a glance at the most recent posts; or join in the
conversation yourself by registering on the left side of this page.

Privacy Warning: Please realize that these forums are open to all, and are fully searchable via Google and other search engines. If you are HIV positive
and disclose this in our forums, then it is almost the same thing as telling the whole world (or at least the World Wide Web). If this concerns you, then do not use a
username or avatar that are self-identifying in any way. We do not allow the deletion of anything you post in these forums, so think before you post.

The information shared in these forums, by moderators and members, is designed to complement, not replace, the relationship between an individual and his/her own
physician.

All members of these forums are, by default, not considered to be licensed medical providers. If otherwise, users must clearly define themselves as such.

Forums members must behave at all times with respect and honesty. Posting guidelines, including time-out and banning policies, have been established by the moderators
of these forums. Click here for “Am I Infected?” posting guidelines. Click here for posting guidelines pertaining to all other POZ/AIDSmeds community forums.

We ask all forums members to provide references for health/medical/scientific information they provide, when it is not a personal experience being discussed. Please
provide hyperlinks with full URLs or full citations of published works not available via the Internet. Additionally, all forums members must post information which are
true and correct to their knowledge.

Author
Topic: Does anyone know good recipe sites... (Read 427 times)

I looked on the food network and most of their foods have a little extra like a gourmet or chef touch to a classic recipe. My family won't eat some of the things. I am looking for basic simple recipes to classic foods. One recipe I am looking for is potatoes au gratin or scalloped potatoes. We use the Betty Crocker boxed versions. I would like to make these or at least one of them from scratch. All I can find in the results are versions with blue cheese, another cheese I am not familiar with, lamb, buffalo meat, or mushrooms.

I asked my "sexual non-" hubby and he tells me (I have two left feet in the kitchen...or is it bedroom...or hands??? I'm confused!) that anything "au gratin" means "with cheese". He says to boil potato slices like you were making mashed potatoes and the drain when tender. For the cheese portion use a mix of cheddar and swiss for a nice bite, cheddar alone for a mellow taste - avoid velveeta! In a small sauce pan mix your choice of cheeses, some half-n-half and cornstarch. When the mix is "melty" add to the potato slices, mix and serve. Add salt, pepper or other spices to taste. Being a chef, he says everything is "by eye". When I'm asked to bring p'taters (any Maine guys??? Any???) I use pepperjack.

I asked my "sexual non-" hubby and he tells me (I have two left feet in the kitchen...or is it bedroom...or hands??? I'm confused!) that anything "au gratin" means "with cheese". He says to boil potato slices like you were making mashed potatoes and the drain when tender. For the cheese portion use a mix of cheddar and swiss for a nice bite, cheddar alone for a mellow taste - avoid velveeta! In a small sauce pan mix your choice of cheeses, some half-n-half and cornstarch. When the mix is "melty" add to the potato slices, mix and serve. Add salt, pepper or other spices to taste. Being a chef, he says everything is "by eye". When I'm asked to bring p'taters (any Maine guys??? Any???) I use pepperjack.

DrewEm

Thank you. I will give it a try. My dad, (he passed away of cancer in 2010), was a chef. I never ate potatoes au gratin growing up, I ate mostly fish, lobster, crab, and that stuff probably because my dad was from Norway. My husband bought Betty Crocker potatoes au gratin last month. With most foods I really enjoy I want to know how to make it. My husband did call me accident prone this evening. Tonight I made chicken kabobs so he told me not to talk to him while I was putting chicken on the skewers. He thought I would stab my hand with a skewer. I can cook a good meal, but I once cut my finger with a can of evaporated milk. I was making a peach cobbler. Tonight I made it through cooking dinner without a scratch. My daughter is a much better cook considering she is not accident prone. I will avoid velveeta. My husband doesn't like the flavor anyways.